Looking for a simple yet incredibly flavorful meal that can be made in a snap? Look no further than this tangy Balsamic Glazed Chicken and Brussels Sprouts dish. The tender chicken breasts are cooked to perfection with a sweet and tangy balsamic glaze, while the roasted Brussels sprouts offer a delicious crunch and texture. It’s a perfect combination for a satisfying meal that’s easy to prepare and will impress your family and friends. Give this recipe a try today and you will definitely want to add it to your weekly meal rotation!
Here is why you might love this Balsamic Glazed Chicken and Brussels Sprouts Recipe
1. The combination of the tangy balsamic glaze and the crispy Brussels sprouts is a delicious and unique flavor that will keep you coming back for more.
2. This recipe is simple and quick to prepare, making it a great option for a weeknight meal when you don’t want to spend too much time in the kitchen.
3. The use of chicken breasts and Brussels sprouts make this a healthy and nutritious meal option that is packed with protein, fiber, and vitamins.
Balsamic Glazed Chicken and Brussels Sprouts Recipe
Ingredients
- 4 chicken breasts
- 2 cups (178.5 g) brussels sprouts trimmed and halved
- 1/4 cup (64.7 g) balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic minced
- 2 teaspoons dijon mustard
- 1/4 teaspoon (0.2 teaspoon) salt
- 1/4 teaspoon (0.2 teaspoon) black pepper
- 2 tablespoons extra virgin olive oil
- Fresh parsley chopped for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, honey, minced garlic, Dijon mustard, salt and black pepper.
- In a large mixing bowl, toss Brussels sprouts with 1 tablespoon of olive oil and spread them out on a large baking sheet.
- Place chicken breasts on top of the Brussels sprouts and brush the balsamic mixture over the chicken.
- Roast in the oven for 20-25 minutes, until chicken is cooked through and Brussels sprouts are tender.
- Drizzle remaining 1 tablespoon of olive oil over the vegetables and chicken before serving.
- Optional: top with chopped parsley for garnish.
Notes
2. Preheat the oven to the specified temperature, and make sure it's hot enough before adding the chicken and Brussels sprouts.
3. Create a marinade by mixing your desired spices, balsamic vinegar, olive oil, and honey inside a bowl.
4. Marinate the chicken in the mixture for at least 30 minutes to 1 hour in the refrigerator to enhance its flavor.
5. Wash and chop the Brussels sprouts into uniform-sized pieces to cook evenly.
6. Toss the Brussels sprouts in olive oil, salt, pepper and a little balsamic vinegar.
7. Add the marinated chicken breast with the sprouts over a baking sheet and bake for 25 minutes, flipping the chicken halfway through the cooking time for an even cook.
8. After 25 minutes, brush or drizzle more of the balsamic glaze over the chicken and sprouts to coat and caramelize them, and put back into the oven for a final 5-10 minutes.
9. Check the internal temperature of the chicken with a meat thermometer before eating; it should read 165°F.
10. Serve hot with a side of rice, salad or roasted potatoes to complement the dish.
Nutrition
Data source: USDA
Main Ingredients Explained
| Ingredients | Description | Alternatives |
|---|---|---|
| Chicken breast | Lean protein that is low in fat and high in nutrients. Can be replaced with tofu or seitan for a vegetarian or vegan version. | Tofu, seitan, portobello mushroom |
| Brussels sprouts | A low calorie vegetable rich in vitamin C and fiber. Can be easily roasted or boiled. | Broccoli, cauliflower, kale |
| Balsamic vinegar | A sweet and tangy vinegar that adds flavor and depth to the dish. Can be substituted with apple cider vinegar or white vinegar mixed with honey or maple syrup. | Apple cider vinegar, white wine vinegar, red wine vinegar |
Storage Tips
Refrigerator storage: Once cooked, Balsamic Glazed Chicken and Brussels Sprouts should be stored in an airtight container in the refrigerator. The dish will last for 3-4 days if stored properly.
Freezing: To freeze, let the dish cool down completely and then transfer it to an airtight container or freezer bag. The dish can be frozen for up to 3 months.
Defrosting: When ready to eat, move the dish to the refrigerator and let it defrost overnight. Alternatively, you can defrost it in the microwave using the defrost setting. Once defrosted, reheat in the oven or microwave until it’s piping hot.
Storing leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Make sure you reheat the chicken and Brussels sprouts thoroughly before eating.
Recipe Variations
1. Lemon Glazed Chicken and Brussels Sprouts – Use lemon juice and zest to create a tangy glaze instead of balsamic vinegar. Add some fresh thyme for extra flavor.
2. Honey Glazed Chicken and Brussels Sprouts – Substitute honey for the balsamic vinegar and add some crushed red pepper flakes for a touch of spice.
3. Maple Glazed Chicken and Brussels Sprouts – Mix maple syrup and Dijon mustard together to create a sweet and savory glaze. Add some bacon bits for a smoky flavor.
4. Garlic Glazed Chicken and Brussels Sprouts – Use minced garlic and olive oil to make a savory glaze. Add some chopped scallions for a fresh kick.
5. Mediterranean Spiced Chicken and Brussels Sprouts – Toss the chicken and Brussels sprouts with a blend of Mediterranean spices like oregano, thyme, and paprika. Serve with a side of tzatziki sauce or hummus.
6. Curry Glazed Chicken and Brussels Sprouts – Add curry powder to the glaze for an Indian-inspired flavor. Garnish with chopped cilantro and sliced mango for a tropical twist.
7. Teriyaki Glazed Chicken and Brussels Sprouts – Use teriyaki sauce as the glaze and add some sesame seeds for crunch. Serve with steamed rice and stir-fried vegetables.
What To Serve With
1. Brown rice or quinoa
2. Roasted sweet potatoes
3. Garlic mashed potatoes
4. Grilled asparagus or green beans
5. Side salad with a vinaigrette dressing
6. Steamed broccoli or cauliflower
7. Honey glazed carrots
8. Roasted mushrooms
9. Creamy polenta
10. Crusty bread with garlic butter.
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